Shrimp Roll-Ups

For a colorful twist, use flavored tortillas. Green spinach tortillas and roasted red bell pepper tortillas make a great Christmas color combination. This recipe is wide open for improvisation. From David Bulla's article on party appetizers.

  • 1/2 pound cooked shrimp (small salad shrimp work well)
  • 1 pound cream cheese at room temperature
  • Juice of 2 limes
  • 10 burrito-sized (large) flour tortillas
  • Salt and pepper to taste
  1. Using the paddle attachment on a mixer or a spoon and a bowl, mix together the cream cheese and lime juice until incorporated and the cream cheese is easy to work with.
  2. Season lightly with salt and pepper.
  3. Mix in the cooked shrimp and pico de gallo.
  4. Spread the mixture evenly on the flour tortillas and roll them up tightly.
  5. Wrap the roll-ups and chill overnight.
  6. When it's party time, slice into half-inch thick slices and arrange fanned out on a platter lined with shredded cabbage or leaf lettuce.

Note: Pico de gallo is simply diced ripe tomatoes, sweet red onions, fresh jalapeño peppers, chopped cilantro and a little bit of lime juice to make a "chutney" type salsa.

Ready in: 4 Hrs

Recipe editor Patricia Mitchell